Portion Size: 1 Sautéed or Fried Egg

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 Tablespoons olive oil
8 Eggs (Pasteurized eggs must be used if you are serving soft runny yolks)
Salt and pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil  in a skillet over low heat
2	Break eggs carefully into the skillet
3	Baste eggs with oil.
4	Cook them over a very low heat until done
5	To get a firm white cover the pan with a lid at once
6	For a softer white, yolk pour one tablespoon boiling water over the eggs
7	Then cover the skillet and cook about 1 minute
8	When the eggs are firm, serve seasoned with salt and pepper	Cook until internal  end temperature is 160 ° degrees F.